Fresh Fruit Crisp
Serves: 6 to 8
Prep Time: 30 min
Cook Time: 45 min
Ingredients
1/2 Cup
Quick cooking oats
2 Tablespoons
Cornmeal
2 Tablespoons
Pure maple syrup or agave nectar
1 Teaspoon
Vanilla
4-5 Cups
Sliced fresh fruit (see hints below)
1/3 To 1/2 Cup
Fruit preserves
2-3 Teaspoons
Lemon juice
1/8 Teaspoon
Nutmeg (optional)
3 Tablespoons
White whole wheat flour
Directions
1
Prepare the topping by combining the oats and cornmeal in a bowl. Mix the syrup or nectar with the vanilla and pour over the oat mixture. Mix well to combine, using your fingers, if necessary. Set aside.
2
Preheat oven to 375 degrees.
3
Place the fruit in a large bowl. Combine the preserves, lemon juice and nutmeg (if using) in another bowl. Spoon over the fruit and mix gently. Sprinkle with flour and mix again. Place in a shallow square baking dish or pie plate. Bake for 20-30 minutes, depending on fruit used. Remove from oven and reduce oven temperature to 350 degrees.
4
Crumble the oat mixture over the fruit and return to oven. Bake for an additional 15 minutes. Let rest for 15 minutes before serving. Scoop out with a large spoon to serve.
Hints: This is wonderful with almost any kind of fresh fruit. To make with fresh strawberries, use strawberry preserves and bake for 20 minutes before adding the topping. To make with fresh peaches or nectarines, use apricot preserves and bake for 30 minutes before adding the topping. Or try this with a combination of peaches and rhubarb for a delicious variation. This may also be made with fresh berries, such as blackberries or blueberries. Use about 1/4 cup of sugar instead of the preserves to combine with the fruit and bake for 20 minutes before adding the topping. (These are also fun baked in individual ramekins. Total baking time will only be about 20 minutes in this case; 10 minutes without topping and 10 minutes with topping.) Experiment with your own combinations of fresh fruit, using whatever is in season. Try this with plums or apples and vary the kind of preserves used to suit your taste. Serve with rice or soy ice cream for a special treat on a hot summer night!
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